One of my favorite things to do in the kitchen is to take a classic party food but cook it with real ingredients. I’m not one to keep onion soup mix around (the kind you get in the spice aisle of the grocery store) but I’ve had the semi-homemade version of onion dip many times and it’s always a hit. Taking the time to properly caramelize onions (I’m not talking about 10-15 minutes sautéing, but real time to caramelize) may not be for everyone, but the end results are worth it. This dip is simple, nostalgic, and is bound to disappear from any party spread—more effort than semi-homemade, but worth it!
Ingredients
- 2 large yellow onions
- 1/3 cup vegetable oil
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Chives, (optional) for garnish
Cut the onions in half, peel the outer layer, remove ends, and then slice onions into 1/8-inch-thick half-rounds.
Heat the oil in a large sauté pan on medium-low heat. Add the onions, lightly toss, and let begin to sweat and breakdown. The onions will look like an impossibly huge pile, but they’ll cook down. You really do not need to watch them too much at this point, so long as the heat is a medium-low.
After 10-15 minutes, the water in the onions should have started evaporating and the mound of raw onions should gradually be shrinking. Start to toss more frequently. After 10 more minutes, add unsalted butter.
After 10 more minutes, your onions should be a blonde color, just beginning to start the caramelizing process. You’ll want to be more diligent about stirring since the natural sugars that have been released may begin to burn. Add salt. Continue to cook approximately 10-15 minutes more. During the last 15-20 minutes of cooking you may need to add a splash of water into the pan and scrape any brown bits (fond) that have developed—this can burn and leave a bitter taste. Add cayenne and black peppers. Allow onions to cool.
In a stand mixer with the paddle attachment or with a hand mixer, cream softened cream cheese. You want it to be light and fluffy. Add sour cream and mayonnaise and mix until homogenous and light. Add onions and mix well.
Chill dip until ready to serve (perfect for make ahead). You’ll want this to be served at or close to room temperature (or else the cream cheese makes it too firm).
Garnish with chives right before serving. Serve with potato chips!
Notes
- Onions can be caramelized a few days in advance, prior to assembly. Even after fully assembled, the dip can be made a day or two early.
- For a looser dip, decrease cream cheese by half and increase mayo and sour cream a bit. I like a firmer dip opposed to a loose one, so leave the recipe as-is if that’s also your jam.
- Do you have to spend 40-60 minutes caramelizing onions? Kind of. You can do a faster sauté but it’s not going to bring out the same notes. Caramelized onions are essentially onions that have broken down into a jam and nothing can compare.
- Kettle style potato chips are the only potato chips I have any interest in, but ridge style ones are popular too.
1 thought on “Caramelized Onion Dip”
Fantastic recipe! LOVE all the tips and side notes! Thank you for making a recipe seem possible for all. Great photos, excellently written. Well done!